A simple and easy to make blueberry crisp topped with cinnamon, oats and pecan crumble. This blueberry crumble is the epitome of summer desserts. Serve it warm with a big scoop of creamy, vanilla ice cream!
Blueberry Crisp.❤
I live for desserts. Actually. Come to think of it, I think I only eat dinner for desserts. For reals.
If it was socially acceptable for a twenty-something year old to order dessert before dinner, this gal right here would do it every. single. time. Especially when plump, juicy blueberries were involved. And specifically those that are tucked under a blanket of crispy, crunchy, toasted oats and pecans. And if you wanted to be totally sinful and put a big scoopof vanilla ice cream on it and watch it melt on top of a bed of warm bursting blueberries, I wouldn’t stop you. In fact, i’d be the devil whispering in your ear… DO IT, DO IT NOW.
Holy mackerel, I have a new favorite summer dessert. And let me just say, it’s the easiest dessert that you’ll make COMPLETELY FROM SCRATCH.
Off topic a little bit, and speaking of the devil. Have you guys seen the movie REC? It’s a Spanish movie that inspired Quarantine. I made the mistake of watching it Saturday night with our neighbors and besties. I kid you not. It not only gave me nightmares, but I sort of stocked the hubby like his shadow because I COULD NOT BEAR TO BE ALONE. Freakiest movie I’ve seen in a while. And I promise you, I don’t scare easy. Though the movie it self was not all that scary, its made to look like you’re watching a movie on a household camcorder <– totally adding to the creepiness of it all. And it probably doesn’t help that i’m home alone typing this at the moment.🙁
AHEM> AHEM> *thinking butterflies and rainbows*
Moving along.
So this blueberry crisp. Topped with the BEST oats and pecan crumble. It’s sweet but not too sweet, so that you can top it with vanilla ice cream and NOT be in a sugar coma. I absolutely love dessert but cannot stand one that is unnecessarily loaded with extra sugar.
Nothing says comfort food or summer desserts like a blueberry crisp or blueberry crumble.
Blueberries are EVERYWHERE in Houston at the moment.Juicy, plump berries that are just screaming for me to turn them in to muffins, coffee cakes, and crumbles. I whipped this up one Sunday afternoon after getting home from the store with a bagful. Since this was just before leaving on our trip to Toronto, I split the blueberry crumble with my parents and my neighbors and I highly encouraged (okay, maybe it was more like borderline, forced) them into having it with vanilla ice cream. And the crowd went wild! It was a hit all around. Even the hubby, also known ashater non-loverof all fruity desserts was obsessed.
We may or may not have started sneaking bites while I was getting the shot ready and once the shot was finished the vanilla ice cream and blueberry crumble were gone in a matter of SECONDS.
This is the perfect summer dessert. It’s quick, easy and delicious enough to want to whip it up on a Monday night!
Yield: 6-8 servings
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
A simple and easy to make blueberry crisp topped with cinnamon, oats and pecan crumble. This blueberry crumble is the epitome of summer desserts. Serve it warm with a big scoop of creamy, vanilla ice cream!
Ingredients
For the blueberries:
- 5 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup brown sugar
For the oats + pecan crumble:
- 3/4 cup chopped pecans
- 5 tablespoons cold butter, cubed
- 1/2 teaspoon cinnamon
- 2/3 cup light brown sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 3/4 cup rolled oats
Instructions
- Position a rack in the center of the oven and preheat the oven to 375ºF.
- In a medium bowl, combine the ingredients for the blueberries. Spread the blueberry mixture evenly in a square baking dish. I used a 8x8 square dish.
- Add the pecans, butter, cinnamon, brown sugar, flour, and salt into a food processor. Pulse 2-3 times, stop the mixer, add in the rolled oats and pulse an additional 2-3 times. Sprinkle the mixture evenly over the blueberries.
- Bake for 25-35 minutes or until the oats and pecan crumble turns golden and the blueberries are bubbling. If your crumble starts to brown too much, tent loosely with a piece of foil, I covered mine at 25 minutes and let it bake for a total of 35 minutes. Let cool 5 minutes before serving with vanilla ice cream.
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